Champurrado is the chocolate version of atole, a hot Mexican drink that dates back to the Aztecs in pre-Hispanic times. Thickened with masa (dough) or corn flour, this rich chocolate drink is served during Day of the Dead celebrations and Christmas posadas in Mexico. But you can make it any day you like. We’ll teach you how.
- 8 cups water
- 2 ozs. piloncillo or ½ cup sugar
- 1 stick cinnamon
- 6 ½ ozs. Mexican chocolate 2 tablets
- 1 ⅓ cup masa or ¾ cups corn flour
Place the masa in a large bowl and cover with 2 cups of warm water. With a fork, mash the masa and then begin whisking the mixture until the masa is dissolved and the liquid is smooth, not grainy.
If you have a blender, you can speed up this step by blending on high speed for about 30 seconds. Pour the masa mixture back in the bowl if using a blender, and reserve.
Pour six cups of water into a pot and add the piloncillo. Add the cinnamon stick and bring to a boil over medium heat. Once boiling, reduce the heat to low.
Using a whisk or molinillo, a Mexican wooden whisk, stir until the piloncillo has melted—about 10 minutes.
Once the piloncillo has dissolved, add the chocolate tablets to the pot. Mix until the chocolate melts.
Next, pour the masa mixture into the pot. Increase the temperature to high heat and stir constantly for about 5 minutes.